Fruit Flan

INGREDIENTS

• 1 pack Carême Sweet Vanilla Shortcrust Pastry
• 400g Ravifruit purree (or fresh) – any flavor
• 200g Whole Milk
• 105g Sugar
• 105g Eggs
• 65g Cream
• 50g Custard Powder
• 1 pinch of Salt

METHOD

1. Preheat the oven to 170°C.
2. Line the mold with the Carême Sweet Vanilla Shortcrust Pastry, prick it with a fork and let chill for at least 15 minutes.
3. Bake pastry in oven for 20 minutes. Allow to cool.
4. Heat the fruit puree with the milk and 55g sugar.
5. Beat the eggs with the rest of the sugar and salt.
6. Add the custard powder, mix thoroughly and add the cream.
7. Pour a little of the boiling fruit puree into the mixture. Stir. Continue to add puree bit by bit, while stirring.
8. Boil for 1 minute and then immediately transfer to the precooked pastry.
9. Allow to cool before cooking.
10. Bake for 35-40 minutes.